Prosciutto, Thyme and Brie Pizza

As you all know having fun in the kitchen is one of my greatest pleasures in life.... so it's only natural I love coming up with different pizza toppings when we decide to have homemade pizza for dinner.  Sadly my husband has to deal with my indecision every single time. 

 

He is bombarded with "Do you think these flavours will taste good? What about putting these two items together?" along with "I just don't know what I want this time?"... he gets so frustrated with me.  The last time it was decided to have pizza he sent me a text early in the morning telling me to start thinking what topping I wanted on my pizza!!!

Tonight I decided to try some very basic ingredients but ones that were bold on flavours.  Prosciutto and Brie both salty on their own but the smoky pork complimented the creaminess of the cheese.  Of course the thyme just laced it perfectly and with the addition of a few vegetables made this one of my favourite pizzas......

 

Prosciutto, Thyme and Brie Pizza

Serves: 4

 

One serve of Noel's Pizza Base or pizza base of your choice
cooking spray

2 tablespoons tomato paste

1 large tomato, sliced

1/2 brown onion, sliced

100 grams button mushrooms, sliced

50 grams thinly sliced prosciutto, torn into smaller pieces

100 grams brie, sliced

3 - 4 springs of fresh thyme, leaves removed

50 grams of fresh rocket leaves

Preheat pizza oven or oven to 220 degrees C.

Spray pizza tray with cooking spray.

Stretch pizza dough on to the pizza tray or place pita bread on the pizza tray.

Spread tomato paste all over the base.

Top with tomato, onion, mushrooms and prosciutto. Place brie evenly over pizza and sprinkle with thyme leaves.

Cook in oven for 15 - 20 minutes or until cheese is bubbling and vegetables are cooked through.

Serve topped with fresh rocket.

(Click here for a printable version of this recipe)




 

Margherita with Onion and Chilli Pizza

While there is only two of us eating pizza tonight we both like to come up with our own creations and always make two pizzas.

 

Noel tends to try and keep his toppings basic but I have to say that they are always full of flavour and super yummy.  Adding onion, chilli and oregano to his Margherita put such a different spin on the good old cheese and tomato pizza that everyone loves.

 

I do have to admit one thing though - my man is getting really good at making pizza bases.

Margherita with Onion and Chilli Pizza

Serves: 4

 

One serve of Noel's Pizza Base or pizza base of your choice
cooking spray

2 tablespoons tomato paste

1 clove garlic, crushed

1/2 brown onion, sliced

1/2 bunch of fresh basil, leaves removed

8 bambino Bocconcini balls

2 teaspoons chilli flakes
1 teaspoon dried oregano

Preheat pizza oven or oven to 220 degrees C.

Spray pizza tray with cooking spray.

Stretch pizza dough on to the pizza tray or place pita bread on the pizza tray.

Mix tomato paste with garlic.  Spread tomato paste all over the base.

Top with  onion and basil leaves. Place Bocconcini evenly over pizza and sprinkle with chilli flakes and oregano.l

Cook in oven for 15 - 20 minutes or until cheese is bubbling and is cooked through.

(Click here for a printable version of this recipe)

Chilli Chicken, Mushroom and Pesto Pizza

Nothing beats a Saturday night relaxing with a few drinks and a pizza especially when the pizza is home made and so fresh.

Noel enjoys simple plain and tasty pizzas whereas I tend to experiment a lot with flavours.  I first saw this recipe in one of our many cookbooks a long time ago and knew it would be cooked.  I had to adapt it a little as I am also a huge fan of mushrooms and bocconcini  on pizza and of course, omitted the olive oil from the chicken mixture as it simply does not need it.

The flavour kick was amazing.... chilli and garlic enveloped in freshly shredded chicken, vegetables and cheese with mouthfuls of basil pesto drizzled on the top.  What more could a girl ask for?  Maybe a bigger tummy.....  LOL!!

Chilli Chicken, Mushroom and Pesto Pizza

(recipe adapted from Women's Weekly Weeknights Fast and Fabulous Cookbook) 

Makes: 1 large pizza

Serves: 4

1 ball of Noel's pizza dough or a shop brought base

1 skinless chicken fillet

cooking spray

1/4 cup tomato paste

50 grams grated tasty cheese

1/4 teaspoon dried chilli flakes

1 clove garlic, crushed

1/2 brown onion, thinly sliced

100 grams button mushrooms, sliced

100 grams cherry tomatoes, sliced thickly

100 grams baby Bocconcini

1/4 cup basil pesto

Make dough as per recipe.

Place 2 cups water in a small saucepan and bring to boil over medium - high heat.  Add chicken, season with salt and pepper, and simmer on low heat for 10 minutes.  Drain and allow to cool.  Once cool, shred chicken into small pieces.

Preheat pizza oven to 280 degrees Celsius or oven to 240 degrees Celsius or 220 degrees Celsius fan-forced.

Spray pizza tray with cooking spray.

Roll out dough and place on pizza tray or place pizza base on tray.

Spread dough or pizza base with the tomato paste and sprinkle over the grated cheese.

Combined chicken, chilli flakes and garlic in a small bowl. Arrange chicken mixture, mushrooms, onions and tomatoes over pizza. Top with Bocconcini.

Bake pizzas for 10 minutes in pizza oven or 15 minutes in oven or until browned lightly and bases are crisp.

Drizzle pizza with with pesto and serve.

(Click here for a printable version of this recipe)

A 'Better" Burger with the Lot

Well when asked where I wanted to go for my birthday dinner celebrations I replied that I actually didn't want to go anywhere I simply wanted to stay home and have homemade hamburgers.  Little did my family know that I had been eyeing of the recipe in the January Weight Watchers Magazine which allows me to have a "guilty" meal without all the guilty baggage.  Finally they all relented and I got my wish.

 

A few minor modifications to the recipe and I had, enjoyed and was defeated by my chosen dinner.  It was yummy and oh so filling - it was magnificent. 

 

We cooked on the barbecue as it was a nice night here in Melbourne but stove top would do just fine. The burger pattie itself was very moist and tasty - the paprika giving it a hint the pattie a hint of smokiness without be as overpowering as liquid smoke or the like. 

 

But as usual "the lot" component hit the comfort zone perfectly... LOL.

A "Better" Burger with the Lot

(recipe adapted from Weight Watchers Magazine January 2015)

 

Serves: 4

ProPoints per Serve: 14

 

500 gram lean beef mince

70 grams fresh breadcrumbs (made from 2 slices bread)

1 egg white

1 teaspoon smoked paprika

1 tablespoon tomato sauce

2 tablespoon barbecue sauce

salt

freshly ground black pepper

cooking spray

125 grams Weight Watchers Bacon

4 eggs

4  slices 50% less fat tasty cheese

2 onions, thinly sliced

1 tablespoon balsamic vinegar

4 wholegrain bread rolls. 50 grams each, split

tomato slices

8 slices canned beetroot drained

lettuce leaves

Combine the beef, breadcrumbs, egg white, paprika, tomato and half the barbecue sauce in a bowl.  Season with salt and pepper.  Mix well to combine and shape into 4 same sized patties.

 

Heat a barbecue flat plate and spray with cooking spray.  Cook the patties for 5 - 10 minutes each side or until cooked through or to your liking.  Cook the bacon and the pineapple for 4 - 5 minutes each side or until browned.  Place the cheese on patties to melt.  Cook eggs, to your liking

 

Meanwhile, spray a saucepan with cooking spray and heat over medium-high heat.  Cook the onion, stirring, for 5 - 7 minutes or until lightly golden.  Add the vinegar and cook for a further 1 minute or until the liquid evaporates.

 

Grill cut sides of the rolls.  Top with lettuce, tomato, beetroot, patties, cheese, bacon, pineapple, onion and egg.  Top with remaining barbecue sauce and roll tops.

Enjoy.....

 

(Click here for a printable version of this recipe)

Home Made KFC (Original Fried Chicken)

The secret to the famous 11 herbs and spices for the original Kentucky Fried Chicken has never actually been revealed although many claim to have and shared the ingredients that everyone has no doubt tried to identify with every mouthful of the delicious take away chicken.

I originally swore that Big Bucket in the Sky Chicken was the healthiest alternative to Kentucky Fried Chicken but after trying this recipe for one of my favourite takeaways I have that the taste of this chicken is the closest to KFC it is fantastic.

The kids and their friends were wrapped with the chicken. Ollie told me that the only difference between my version and KFC was “it’s missing the grease Mam”. He’s a very funny boy but it was so true. I thought I was eating KFC that just wasn’t greasy.

Adapting the recipe I found from About.com Home Cooking was easy to ensure that it was lower in fat.  I swapped the buttermilk for a home made version using a combination of skim milk and lemon juice.  The fact that I didn’t cook the chicken in lard or oil as suggested was one sure way to do that. I oven baked it - it was still crispy and tender. Obviously the change in cooking style takes longer but you will be amazed at the outcome.

Home Made KFC (Original Fried Chicken)

(recipe adapted from About.com Food Home Cooking)

 

Serves: 8

ProPoints Per Serve: 9

1 cup skim milk

2 tablespoons lemon juice

1 egg, beaten

1 kilogram chicken thigh fillets, skin removed and fat trimmed

1 kilogram chicken drumsticks, skin removed and fat trimmed

1 cup plain flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 Tablespoons paprika

1 Tablespoon onion salt

1 teaspoon garlic powder

cooking spray

Preheat oven to 200 degrees Celsius.

Pour milk into a small jug and mix in lemon juice.  Allow to stand for 10 minutes before using.

Combine the egg and milk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Place onto baking trays lined with baking paper.  Spray with cooking spray all over.

Cook for 20 - 30 minutes or until cooked through, turning chicken pieces over once.

(click here for a printable version of this recipe)